In a pot, combine premium soy sauce 180cc, sugar 100cc, mirin 100cc, and water 1L. Stir well and bring to a boil to make a versatile bulgogi sauce.
Slice the onion, carrot, and mushrooms thinly. Cut the green onion and red chili pepper into thin strips.
Heat a pan and sauté the prepared onion, carrot, mushrooms, and beef brisket together until evenly cooked.
Once the surface of the beef is cooked, pour in the pre-made bulgogi sauce until the ingredients are just covered. Boil over high heat.
Add minced garlic 1 tablespoon, then simmer until the sauce thickens. Finish by adding green onion and red chili pepper, followed by sesame oil and sesame seeds.
Boil soy sauce, sugar, mirin, and water to make the sauce; prepare vegetables and beef.
Sauté vegetables and beef together in a pan, then add the sauce to cover the ingredients and cook through.
Add minced garlic, boil briefly, then finish with green onion, red chili pepper, sesame oil, and sesame seeds.
Cooking tips 💡
Before cooking, gently pat the beef dry with kitchen paper to remove excess moisture—this helps prevent the characteristic gamey odor.
The pre-made bulgogi sauce can be cooled and stored in the refrigerator for use as a versatile seasoning in various braised dishes or even royal tteokbokki.
Jung Ho-young's Instant Beef Bulgogi
Simple and quick beef bulgogi that requires no marinating—sear the meat first to enhance flavor, then stir in sauce right away.